Description
This pepper jelly combines the sweetness of bell peppers with the heat of jalapeños. It’s perfect as a spread or glaze.
Ingredients
Scale
- 1 ½ cups finely diced bell pepper (use a combination of colors)
- 1 lb jalapeños (about 10; ~1 2/3 cups), seeds and veins removed from half for mild jelly, or leave all for hot jelly
- 5 cups granulated sugar
- 1 ¼ cups white or apple cider vinegar
- ¼ cup lime juice
- 1 tsp salt
- 3 oz Certo liquid fruit pectin
Instructions
- Dice bell peppers very finely using a knife or food processor.
- Scoop diced peppers into paper towels and squeeze out excess liquid. Measure 1 ½ cups.
- Dice jalapeños and remove liquid in the same manner. Wear gloves when handling hot peppers.
- In a large, deep pot, combine diced peppers, sugar, vinegar, lime juice, and salt.
- Bring to a boil over medium heat, stirring frequently.
- Maintain a boil and cook for 10 minutes.
- Slowly stir in liquid pectin and boil for another 1 minute.
- Remove from heat and let cool for 5 minutes. Stir to evenly distribute pepper pieces.
- Pour jelly into containers or sterilized jars.
- Apply lids securely. Optionally, flip jars upside down for 30 minutes to prevent pepper pieces from floating.
- Let jars cool at room temperature for 24 hours.
Notes
- Troubleshooting: If jelly doesn’t thicken, return to a gentle boil and add additional pectin.
- High Altitude Adjustments: 1,001–3,000 ft → +5 min, 3,001–6,000 ft → +10 min, 6,001–8,000 ft → +15 min, 8,001–10,000 ft → +20 min.
- Steam Canner: Can substitute water bath; check elevation adjustments.
- Fruit Variations: Replace bell peppers with cranberries, strawberries, or raspberries (blot excess moisture), or add lemon zest.
- No Sugar Option: Use Sure Jell no sugar pectin.
- Recipe Scaling: Halve safely; doubling may affect setting—use two pots instead.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Condiment
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 689 kcal
- Sugar: 171 g
- Sodium: 395 mg
- Fat: 1 g
- Saturated Fat: 1 g
- Carbohydrates: 175 g
- Fiber: 3 g
- Protein: 1 g
- Cholesterol: 0 mg
Keywords: pepper jelly, spicy jelly, condiment, glaze